Shrimp and okra bisque

8 Servings

Ingredients

Quantity Ingredient
3 Whole bay leaves
2 teaspoons Salt
1½ teaspoon Dry mustard
1¼ teaspoon White pepper
1 teaspoon Cayenne pepper
1 teaspoon Dried thyme leaves
½ teaspoon Black pepper
½ teaspoon Dried sweet basil leaves
¼ cup Plus
2 tablespoons Veg oil *in*all*
¾ pounds Okra, sliced 1/4 inch thick (3 c. sliced), *in*all*
¾ cup Finely chopped onions
¾ cup Finely chopped green bell peppers
¾ cup Finely chopped celery
4 tablespoons Unsalted butter
2 teaspoons Minced garlic
¼ cup All-purpose flour
5½ C., *in*all*, seafood stock
½ cup Finely chopped green onions
3 Dozen peeled medium shrimp, abt. 3/4 pound

Directions

SEASONING MIX

frm. Paul Prudhomme's Lousiana Kitchen (ISBN: 0-688-02847-0) Combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-qt. saucepan, heat ¼ c. of the oil over high heat for 1 minute.

Stir in 2 cups of the okra; cook until browned, abt. 6 minutes, stirring occasionally. Stir in the onions, bell peppers, and celery and cook 1 minute. Add the butter and cook 1 minute; then stir in the garlic and cook 1 minute more. Add the seasoning mix and stir well; continue cooking over high heat for 3 minutes, stirring frequently and scraping pan bottom well.

Add the remaining 2 TBSP oil and the flour; stir and scrape the pan bottom well.

Continue cooking until well browned, stirring frequently, abt. 2 minutes.

Stir in 1½ cups of the seafood stock and scrape the pan bottom well; then add 4 cups more stock and stir well. Bring to a boil, stirring often.

Boil 2 minutes, then lower the heat and simmer 5 minutes, stirring occasionally. Stir in the remaining cup okra. Continue simmering 10 minutes, stirring occassionally. Add the green onions and simmer 3 minutes.

Remove from heat. Add the shrimp [crawfish -rael-], turn heat to medium, and simmer just until shrimp turn pink, abt. 1 minute. Serve immediately, allowing abt. ¾ cup for each searving.

Yum, yum, mon... Posted to CHILE-HEADS DIGEST V3 #267 by Innagaddadavida <rael64@...> on Mar 18, 1997

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